Summer Fruit Cake
Serves 1
Directions
- 1Preheat oven to 350°F and butter and sugar the cake pan.
- 2Cream the butter for 3 minutes until light and fluffy.
- 3Add sugar and beat for an additional 3 minutes.
- 4Add eggs and mix until just combined.
- 5Add flour and baking powder, then beat on high for 2 minutes, scraping down the bowl halfway.
- 6Spread the thick batter into the prepared pan using an offset spatula.
- 7Top evenly with fruit and sprinkle with turbinado sugar.
- 8Bake at 350°F until golden brown.
Ingredients
- 2 stick butter, softened
- 2 cup sugar
- 4 egg, room temperature
- 2 cup flour
- 2 tsp baking powder
- 2 cup fruit
- 2 tbsp turbinado sugar
Equipment
mixerpanoffset spatulatimer
Tips
- Coating the pan with butter and sugar creates chewy, crispy edges.
- Warm eggs by placing them in a bowl of hot water if they are cold.
- Scrape down the bowl halfway through beating the batter.
- Use peaches, blackberries, blueberries, or raspberries.
- Serve warm with whipped cream, or store loosely wrapped in plastic wrap at room temperature for the next day to get it moist.
- If you want more cake, use less fruit.
